{"id":96136,"date":"2026-06-10T01:56:05","date_gmt":"2026-06-10T04:56:05","guid":{"rendered":"https:\/\/mundialdoqueijodobrasil.com\/?p=96136"},"modified":"2026-06-10T01:56:05","modified_gmt":"2026-06-10T04:56:05","slug":"via-lactea-ciencia-e-pratica-lado-a-lado","status":"publish","type":"post","link":"https:\/\/mundialdoqueijodobrasil.com\/en\/via-lactea-ciencia-e-pratica-lado-a-lado\/","title":{"rendered":"Milky Way: science and practice, side by side"},"content":{"rendered":"<p class=\"ds-markdown-paragraph\">The Milky Way Program was one of the main activities for professionals at the 4th World Cheese Championship of Brazil 2026, held on April 17th and 18th at the B32 Theater in S\u00e3o Paulo. With a dynamic format in simultaneous sessions, the event brought together cheesemakers, producers, researchers, technicians, and cheese enthusiasts for a two-day journey of conferences, masterclasses, and debates about the present and future of the sector. &quot;It was a very rich, highly technical event that offered several discussion panels and opportunities for future interactions,&quot; assessed Leonardo Acurcio, one of the organizers.<\/p>\n<p><a title=\"Milky Way Program\" href=\"https:\/\/www.flickr.com\/photos\/42989861@N04\/albums\/72177720333326143\" data-flickr-embed=\"true\" data-footer=\"true\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/live.staticflickr.com\/65535\/55230491492_b702fcf018_c.jpg\" alt=\"Programa Via L\u00e1ctea\" width=\"800\" height=\"600\" \/><\/a><script async src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<h2>Science and practice side by side<\/h2>\n<p class=\"ds-markdown-paragraph\">The program began on Friday with the masterclass &quot;Most Common Cheese Defects,&quot; by Professor M\u00facio Mansur Furtado, a leading expert in cheese technology. In parallel, the SEBRAE Panel featured Simone Goldman (Geographics, Opportunities and Challenges), Jo\u00e3o Paulo Arciprete (Management and Sustainability), and Val\u00e9ria Pires (From Competition to Market \u2013 MT), demonstrating how support for micro and small businesses has transformed the reality of cheese dairies across the country.<\/p>\n<p class=\"ds-markdown-paragraph\">Also on the morning of the 17th, the lecture \u201cWhen territory becomes value \u2013 Italian DOP and IGP\u201d, with the editor-in-chief of the magazine\u00a0<em>Professione Casaro Italy<\/em>,Ma\u00edra Vasques Pessanha attracted those interested in obtaining protection linked to origin. Following this, she moderated a discussion with Lucilha de Faria (Serra da Canastra) and Estela Mares (Serro) about geographical indications in Minas Gerais. &quot;It was a very good interaction. Cheesemakers from other regions who are seeking the same path,&quot; said Acurcio.<\/p>\n<h2>Tower of Babel of cheese<\/h2>\n<p class=\"ds-markdown-paragraph\">On Friday afternoon, one of the most emblematic moments was the panel \u201cCheeses in the world and in Brazil\u201d, coordinated by Professor Antonio Fernandes (UFV). Participants included Martin Knossalla (Germany\/DSM-Firmenich), Delphine Luhring (France\/ENILEA Polingy), Marguerita Caccamo (Italy\/CORFILAC Ragusa) and Bartosz Wilczy\u0144ski (Poland).<\/p>\n<p class=\"ds-markdown-paragraph\">\u201c&quot;Martin is a polyglot, he speaks Portuguese very well. He even gave a presentation in Polish, with translation done by him. It was a real Tower of Babel for us to talk about cheese.&quot;\u201d<\/p>\n<p class=\"ds-markdown-paragraph\">Also on Friday, specialist Rodrigo Magalh\u00e3es (Global Food) led the packed lecture \u201cHow to master your process and stop &#039;guessing&#039; about cheese,\u2018 with a practical tasting of cheeses fermented using lactic cultures proposed by the company. Simultaneously, Arnaud Sperat Czar (Fondation pour la Biodiversit\u00e9 Fromag\u00e8re) defended the benefits of raw milk, and Elisabeth Schober (MST) shared the experience of cheese cooperatives in settlements as a tool for women&#039;s empowerment.<\/p>\n<h2>Legislation and sanitation<\/h2>\n<p class=\"ds-markdown-paragraph\">Saturday (18) began with a room dedicated to \u201cCheese Legislation in Brazil\u201d, bringing together representatives from eight states (Amazonas, Esp\u00edrito Santo, Goi\u00e1s, Mato Grosso, Rond\u00f4nia, Santa Catarina, S\u00e3o Paulo and Par\u00e1), federal deputy Z\u00e9 Silva, author of the Artisanal Cheese Law and tax auditor Nelson de Andrade (MAPA), who explained the workings of the Arte Seal (Brazilian Inspection System for Products of Animal Origin). But there were producers from other states who lamented the absence of their inspectors.<\/p>\n<p class=\"ds-markdown-paragraph\">\u201cWe saw scenarios ranging from states that don\u2019t yet have any work being done to others with well-established initiatives,\u201d reported Acurcio, who moderated the panel. \u201cThere was a promise of a letter of intent to the Ministry of Agriculture, Livestock and Supply (MAPA) and the formation of focus groups for follow-up.\u201d<\/p>\n<p class=\"ds-markdown-paragraph\">Also on Saturday, the panel \u201cState of the Art of Brucellosis and Tuberculosis in Brazil\u201d brought together Patricia Santana Ferreira (MAPA), Alexandre Blanco (SENAR-PR), Ivy Maggesi (SENAR-MG), producers P\u00e8ele Lemos (Fazenda Lano-Alto), Holorico Costa (Fazenda Serra Mons, Canastra) and agricultural engineer Franciele Rechembach Haselbauer (Queijaria Encantilado). \u201cIt was a frank, heated debate. MAPA has a consolidated position, but technicians and producers are asking for more dialogue,\u201d summarized Acurcio.<\/p>\n<p class=\"ds-markdown-paragraph\">In Room 2, the morning was dedicated to research on artisanal cheese: Uelinton Pinto (USP), Lu\u00eds Augusto Nero (UFV), and Alline Tribst (UNICAMP) presented studies on microbiology, biopreservation, and vegetable coagulants. Following this, the poster session \u201cCheese: Prism of Science\u201d took place, with 46 works displayed in various fields of knowledge, but the vast majority from microbiologists, after all, cheese is the most living food that exists.<\/p>\n<p class=\"ds-markdown-paragraph\">\u201cWe had participants ranging from extension workers from S\u00e3o Paulo to university professors, students from USP, UFV, Unifor, UFTPR, and the Northeast. A very diverse and robust participation for a first edition of the poster competition,\u201d celebrated Acurcio.<\/p>\n<h2>Goat, buffalo, and sheep cheeses, and the art of being a cheesemaker.<\/h2>\n<p class=\"ds-markdown-paragraph\">Saturday afternoon featured roundtables on small ruminants. Luciano Piovesan (Expedi\u00e7\u00e3o B\u00e9e\u00e9 Brasil e Am\u00e9rica), Rejane Maia (IFCE), and Andresa Bianchi (Casa Bianchi) discussed the state of the art in dairy goat and sheep farming. Following that, Filipe Paulino and Ronaldo C\u00e9sar (B\u00fafala Almeida Prado) spoke about buffalo cheese production.<\/p>\n<p class=\"ds-markdown-paragraph\">Closing the program, the panel \u201cThe Art of Being a Cheesemaker\u201d, with master cheesemakers Annick Pol\u00e8se and D\u00e9bora Pereira, and the panel \u201cCheesemakers of Brazil\u201d with Anderson Aguiar (Best Cheesemaker 2024), Maycon Oliveira (2nd Best Cheesemaker 2026), Adan and Faviane (Queijo \u00e9 Vida), who discussed the role of the cheesemaker in bridging the gap between producer and consumer.<\/p>\n<p class=\"ds-markdown-paragraph\">\u201c&quot;The rooms were full, with great participation. We had over 130 participants in total. It was a really great interactive event,&quot; concluded Leonardo Acurcio.<\/p>\n<p class=\"ds-markdown-paragraph\">The Milky Way project was organized by researchers Andr\u00e9a Badar\u00f3 (SerT\u00e3oBras\/UFTPR), Antonio Fernandes (SerT\u00e3oBras\/UFV), D\u00e9bora Pereira (SerT\u00e3oBras\/Cifca), Leonardo Acurcio (Sert\u00e3oBr\u00e1s\/UNIFOR-MG), Luis Nero (Brafp\/UFV), Uelinton Pinto (Brafp\/USP), and D\u00e9bora Pereira (SerT\u00e3oBras\/Cifca).<\/p>","protected":false},"excerpt":{"rendered":"<p>O Programa Via L\u00e1ctea foi uma das principais atividades para profissionais no 4\u00ba Mundial do Queijo do Brasil 2026, dias 17 e 18 de abril, no Teatro B32 em S\u00e3o [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":95646,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_tribe_ticket_capacity":"","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"footnotes":""},"categories":[220,218],"tags":[],"class_list":["post-96136","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cursos","category-via-lactea"],"_links":{"self":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/posts\/96136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/comments?post=96136"}],"version-history":[{"count":1,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/posts\/96136\/revisions"}],"predecessor-version":[{"id":96137,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/posts\/96136\/revisions\/96137"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/media\/95646"}],"wp:attachment":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/media?parent=96136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/categories?post=96136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/tags?post=96136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}